Jalapeno Poppers

Spicy, Crunchy, Cheesy Treats!

Black Beans with Ham Hock

A Twist on the Traditional Soup Bean Recipe!

Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt

 

Berry Frozen Yogurt

Berry Frozen Yogurt
We've used blueberries, strawberries, and a little honey for sweetness, but you can personalize this basic froyo recipe with your favorite berries and toppings. Fresh berries can be used when in season, a longer freezer time may be needed to yield the same texture.
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Total Time
11 min
Total Time
11 min
Ingredients
  1. 1½ cup (360 ml) vanilla yogurt
  2. 1 Tablespoon honey
  3. 2 cups (290 g) frozen blueberries
  4. 3 cups (420 g) strawberries, frozen
Instructions
  1. Add ingredients to your Vitamix in the order listed, and secure lid.
  2. Start machine at Variable 1, and slowly increase to your machine's highest speed.
  3. Use the tamper to press the ingredients toward the blades.
  4. After about a minute, you'll notice quadrants forming in the container. Stop the machine.
  5. Place mixture in the freezer for 30 minutes, and serve.
Notes
  1. Yield: 5 cups
  2. Tip: Thaw frozen fruit for about 10 minutes while you gather other ingredients. This will help create a silky texture in the finished dish.
Cooks Recipes http://recipe.cookswarehouse.com/

Spicy Watermelon Lemonade

Spicy Watermelon Lemonade
Serves 2
Sweet and spicy is a combination that we LOVE, yet don't get to enjoy very often! We have found the perfect balance of the two extremes in this Spicy Watermelon Lemonade, you've got to try it! Thank you eatwell101 for perfecting this this sweet and spicy treat.
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Ingredients
  1. ½ cup granulated sugar
  2. ½ cup water
  3. 1 jalapeño, sliced (remove seeds if you want it less spicy)
  4. 5 cups diced watermelon
  5. Juice of 1 lime
  6. 2 cups soda water
Instructions
  1. 1. In a small saucepan over medium heat, add sugar and water. Cook until sugar has dissolved and remove from heat. Add in jalapeño and steep for at least one hour. Filter out jalapeño and transfer the simple syrup to a sealable jar. Keep in refrigerator.
  2. 2. Puree the watermelon in a blender and strain through a fine mesh strainer—work in batches if necessary. Transfer to a pitcher, stir in lime juice and add soda water. Pour in 1/4 cup simple syrup and taste. Add more simple syrup if desired.
  3. 3. Prepare glasses with crushed ice and fill with the watermelon soda to the top. Garnish with a Jalapeño slice if you like and enjoy right away.
Notes
  1. Note: Making it for just the adults? Spike it with a dash of vodka for the perfect summer cocktail!
Cooks Recipes http://recipe.cookswarehouse.com/

Baked Breaded Zucchini Sticks with Greek Yogurt Dip

Baked Breaded Zucchini Sticks with Greek Yogurt Dip
Yields 30
If you’re looking for a light, healthy appetizer or snack that is full of great flavor, you’ll want to try these baked zucchini sticks. Coated in panko bread crumbs, paprika, salt, and garlic powder, then baked for approximately 25-27 minutes - until crisp and golden – these are quick and easy to make. Be sure to enjoy them with our delicious Greek yogurt dip – a fresh, cool dip that perfectly complements these when they’re nice and warm out of the oven.
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Zucchini Sticks
  1. 1½ pounds zucchini, about 2 medium-small
  2. ½ cup King Arthur All-Purpose Flour
  3. ¾ teaspoon salt, divided
  4. 4 egg whites
  5. 2⅓ cup dry panko bread crumbs
  6. 2 teaspoon paprika
  7. ¼ teaspoon garlic powder
  8. 2 tablespoons plus 2 teaspoons canola oil or avocado oil
Greek Yogurt Dip
  1. ¾ cup Cabot Plain Greek Yogurt
  2. 2 tablespoons extra-virgin olive oil
  3. 4 teaspoons lemon juice
  4. 1 tablespoon chopped fresh basil or dill
  5. ¼ teaspoon pepper
  6. 1 small clove garlic
  7. ¼ teaspoon salt
Instructions
  1. PREHEAT oven to 400° F. Coat a baking sheet with cooking spray.
  2. CUT zucchini into batons about 3 to 4 inches long by ½-inch square.
  3. PLACE flour in a pie plate or shallow baking dish, add ¼ teaspoon salt and stir to combine.
  4. BEAT egg white in a pie plate or shallow baking dish until very foamy.
  5. MIX bread crumbs with paprika, ½ teaspoon salt and garlic powder in a pie plate or shallow baking dish. Drizzle canola oil over and mix with a fork until completely moistened.
  6. DIP zucchini sticks in flour. Shake off excess, then dip into egg white and shake of excess. Then dip them into breadcrumb mixture and arrange on baking sheet, so they don’t touch. Discard excess breading. Bake, turning once with a spatula or tongs, until the breadcrumb coating is crispy and golden, 25 to 27 minutes.
  7. WHISK yogurt, olive oil, lemon juice, herbs and pepper in small bowl. Mince garlic and then mash with ¼ teaspoon salt. Add to the yogurt mixture and whisk to combine.
  8. SERVE the zucchini sticks hot with the dip.
Notes
  1. Recipe and photo courtesy of Katie Webster.
  2. Copyright © 2017 Cabot Creamery
Adapted from Katie Webster
Adapted from Katie Webster
Cooks Recipes http://recipe.cookswarehouse.com/